‘At the Pub’ Articles
Written by Abram on 04 April 2010
The West Coast Randall and Oakalator in-line oaking system
Brewsville-Portland, Oregon
When Hopworks sent out a press release announcing the release of its Gigabit IPA at 2pm Thursday April 1, I was certain this was the latest April Fools joke from the brewers at the SE Portland organic brewery. (I had collaborated with the brewery’s Christian Ettinger, when he was brewing at Laurelwood on the “West Coast Randall” in 2004, so I expected this was more of the same. (the West Coast Randall was a 100 gallon water heater stuffed with hops, ala a Randall (organoleptic hops transducer), a nose thumbing at the emergence of the Randall phenomenon on the East Coast.
Funnily enough the joke was on me this time. Gigabit IPA is a real project, and a very tasty beer. The beer was brewed in an attempt to lure the high tech behemoth to bequeath Portland with its favor as a test site for its broadband internet network, that has a one gigabyte speed. I had a chance to try the 5.9% abv beer at the Spring Beer And Wine Fest, where it was one of the full pour beers to benefit the Muscular Dystrophy Association. The beer has 75 IBUs and a great Northwest hop flavor, and its label is styled to look the Google homepage. Seems like pretty good bait to lure the company to Portland to me.
Tags: Fests, Hopworks, IPA, Laurelwood, PDX, SBWF
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Written by Abram on 13 March 2010
A new company, Oregon Beer Odyssey, is offering beer tasting classes. Founded by Ben Edmunds, a former teacher, and newly minted professional brewer, and Rob Bosworth who is studying for his Cicerone and BJCP certification exams. Some classes are based on beer regions, styles, others are more general in scope such as the “Tasting and Talking About Beer” introductory course, or the intriguingly titled “Beers that will change your life.” Tastings will be offered at a number of familiar spots around town: Saraveza, Bailey’s, the Hop and Vine, and a few new ones The Beermongers, and the Wine and Spirit Archive on 8th and SE Ash.
Edmunds recently finished his diploma course at the World Brewing Academy in Chicago and Munich, and will be brewing at Breakside Brewing, a brewpub that is in the works on NE 8th and Dekum. Oregon Beer Odyssey classes will cost $35 which includes samples of the beers, and an hour and a half course. A listing can be found at http://www.oregonbeerodyssey.com
Tags: Bailey's Tap Room, Beermongers, Breakside, classes, Hop and Vine, Saraveza
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Written by Abram on 10 March 2010
Van Havig
I thought I was excited to have Cheese Bar open 11 blocks from my house. I went there this afternoon, for the second day in a row, only to find my excitement was surpassed by that of Van Havig, brewmaster for Rock Bottom Portland. He had composed an Ode to Cheese Bar, which he sang, with great excitement and enthusiasm.
To the tune of the Beatles “Yesterday” here is Havig’s “Ode to Cheese Bar”
Yesterday, Steve opened up not far away
A little cheese and beer chalet
Oh I’ll eat cheese, most everyday
Suddenly my neighborhood’s better than it used to be
Because Steve opened up eleven blocks from me
Oh how great it is to be me
Cave-aged Gruyere, Stilton, Bayhawk and Mahon
Garroxta, Maytag Blue, all of them you can own, own, own, own
It’s not just cheese, but with beer that makes two ways to please.
There’s Pilsner, stout, and ESBs
You can have it all when you come to Steve’s
Thank you Steve for thinking of us Eastside plebes
And fixie-riding hipster dweebs
We hope you make a lot of “cheese”
If that song isn’t enough to make you want to visit, they have a record player and when we were there this evening were playing the Modern World by the Jam. The cheese and meat selections are fantastic. The current cheese plate is UK based. (Jones worked for British cheesemongers Neal’s Yard, and is intimately familiar with English cheeses).On the plate are generous helpings of Wensleydale, Lincolnshire Poacher, and Colston Basset Stilton, which is quite possibly the best, richest Stilton I’ve ever tasted. Just like European beers, cheeses from over the water don’t always arrive in the finest condition, and when you get fresh versions, they are a real treat.
In keeping with Steve’s emphasis on low alcohol beers, I ordered a Hazed and Infused Pale Ale 4.85% abv from Colorado’s Boulder Brewing. I then had a Watershed IPA 7.1% abv from Eugene’s Oakshire Brewing and tried pairing the two beers with the three cheeses. The Hazed and Infused has a grassy hop character, which pairs well with the mild Wensleydale, the creamy rich Stilton kicks its ass though, and Watershed is a better match for that cheese. Watershed is a little too much for the Wensleydale, but works well with the cheddarlike notes of the Lincolnshire Poacher. Verdict: though the Hazed and Infused worked alright, sometimes a big massive hoppy NW IPA is the right match for your food. And thankfully I live 11 blocks away.
Tags: beer and food, cheese, Cheese Bar, Colorado, Montavilla, Oakshire, PDX, Rock Bottom, Van Havig
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Written by Abram on 09 March 2010
Today is a very exciting day in my neighborhood. Cheese Bar opens with beer. Steve Jones the fromagier who brought Steve’s Cheese to NW Portland has moved to SE 61st and Belmont Street to open Cheese Bar. The business, located in a former karate studio features the same exceptional selection of artisan cheeses from Europe and North America, and a light menu, 6 taps, 50 bottles of beer, and 30 wines. The sleek modern feel of the place is softened by the tongue and groove Doug fir bartop (made of 3 inch thick cardecking which Jones salvaged himself and hoarded in his garage until he found a space to open his pub), and sustainably harvested Oregon White Oak flooring.
Jones plans to feature beers that pair well with food, and will focus on some overlooked styles such as brown ales. He and his staff are passionate about beer as well as cheese, and will start a list of their favorite pairings, to be ready with a recommendation. 
Tags: beer and food, cheese, Montavilla, PDX
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Written by Abram on 09 March 2010
This Saturday, March 11th Double Mountain turns 3. To celebrate they have a heated tent outside and will be pouring 14 beers including some rarities from the cellar.
Just down the street from Full Sail, the brewery has established a reputation for well-made flavorful beers. Its Koelsch has become a staple in the Portland Draft market, and hoppy favorites such as IRA and Hop Lava are popular around the state as well. These standards are complimented by fantastic special releases. Double Mountain pioneered using a Belgian house yeast for its beers, which went fermented cool produces a rounded malty flavor profile, and at higher temperatures gives a spicier character too the beers.
The pub makes a perfect destination after a day of hiking in the Columbia Gorge. Its thin crust pizzas are excellent and compliment the beers well.
Live music will add to the festive atmosphere on Saturday.
2:30pm PARIS SLIM (slide guitar blues guru)
4:30pm GARRETT BRENNAN and the GREAT SALT LICKS (acoustic roots supergroup)
7:00pm TONY SMILEY and the BIRD (our favorite loop ninja)
9:00pm CHRONICLE (conscious reggae, on the dance floor)
Tags: Columbia Gorge, Double Mountain, Fests, Hood River
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Written by Abram on 25 February 2010
Ben Flerchinger of Lucky Lab with the TARDIS cooler
The Lucky Lab Beer Hall hosts a celebration of mighty big beer and barleywines March 5-6. The Lucky Lab brewers have been cellaring some of these mighty beers (none under 8%abv) for years in their cooler. In fact this year, they have added the new TARDIS cooler, just for cellaring barleywines. “It’s bigger on the inside,” says Lucky Lab’s Ben Flerchinger, noting that like Doctor Who’s time machine, the new cooler is bigger inside than out (bigger beers that is). Look for barleywines from 2008 Beer Valley Highway to Ale, and 2007 and 2009 vintages of Lucky Lab’s own Old Yeller, to Butte Creek Trainwreck 2007, and other big beers including Monk Fish Tripel from Fish Brewing, an Imperial schwarzbier from Buckbean Brewing in Nevada, to Rock Bottom Black Peter, described as “Evil Dark Black” in style.
Tags: aged beer, barleywine, cellaring, Fests, Lucky Lab, PDX
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